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from article Wine
Stainless steel fermentation tanks (fermenters). (Credit: Granger Wootz/Blend Images LLC)
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from article Wine
Dark-skinned grapes ready for harvest in France. (Credit: Getty Images/RooM RF)
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from article Cashew
Cashew (Anacardium occidentale). The cashew nut is contained in a hard shell at the bottom of the fruit (cashew apple). (Photo courtesy of Laura Lartigue, U.S. Agency for International Development, Guinea)
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from article Garlic
Bulbs of garlic (Allium sativum). (Photograph by Forest and Kim Starr)
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from article Cheese
Cheese being placed in brining tank (salt bath). (Credit: Westend61/Getty Images)
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from article Cheese
Cheese ripening. (Credit: Tom Paiva Photography/Blend Images)
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from article Cheese
Swiss cheese. (Credit: Tom Paiva Photography/Blend Images)
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from article Oriental vegetables
Bok choy, also known as pak choy or Chinese mustard (Brassica rapa or Brassica campestris, chinensis group). (Photo courtesy of the Agricultural Research Service, U.S. Department of Agriculture)
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from article Oriental vegetables
Oriental winter radish or daikon (Raphanus sativus, longipinnatus group). (Photo by Franco Folini)
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from article Oriental vegetables
Mung bean sprouts (Vigna radiata).
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from article Oriental vegetables
Chinese okra (Luffa acutangula). The length of the fruit can reach 30–38 cm (12–15 in.). (Photo by Forest and Kim Starr)
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from article Forage crops
Bahia grass (Paspalum notatum), a popular warm-season grass used as a forage crop. (Photo by James H. Miller and Ted Bodner, Southern Weed Society)
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from article Forage crops
Alfalfa (Medicago sativa), the most important legume forage crop, cut and drying prior to its final harvest. (Photo by Howard F. Schwartz, Colorado State University)
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from article Wheat
A sheaf of wheat (Triticum) surrounded by some small piles of seed (grain). (Credit: Scott Bauer/Agricultural Research Service, U.S. Department of Agriculture)
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from article Wheat
A combined harvester-thresher is used to harvest wheat. (Credit: Scott Bauer/Agricultural Research Service, U.S. Department of Agriculture)
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from article Wheat
Adaptation regions for wheat in the United States. (Credit: U.S. Department of Agriculture)
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from article Wheat
Wheat (Triticum) growing in a field. The wheat inflorescence is a spike bearing sessile spikelets arranged alternately on a zigzag rachis (main axis). (Credit: Tim McCabe/Natural Resources Conservation Service, U.S. Department of Agriculture)
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from article Wheat
Black stem rust of wheat, which produces urediniospores in reddish-brown pustules. The fungus Puccinia graminis f. sp. tritici is responsible for this plant disease. The inset shows a close-up view of an infected stem. (Credit: Agricultural Research…
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from article Wheat
Loose smut of wheat, caused by Ustilago tritici. (Credit: Erik Stromberg/Virginia Polytechnic Institute and State University)
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from article Ginger
A rhizome of ginger (Zingiber officinale). (Photo courtesy of Milan Kořínek)
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from article Casein
Flow chart of production of commercial casein products from skim milk.
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from article Casein
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from article Yeast
Colorized scanning electron micrograph (SEM) of Schizosaccharomyces pombe yeast. This single-celled fungus is studied widely as a model organism for eukaryotic cell division. It is a rod-shaped yeast that grows by elongation at its ends, and it…
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from article Yeast
Cell shapes of yeasts are extremely varied: (a) rectangular; (b) pear-shaped; (c) apiculate; (d) ogival; (e) spherical; (f) globose; (g) ellipsoidal (oval); (h) elongate; (i) tetrahedral.
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from article Yeast
Colorized scanning electron micrograph (SEM) of cells of brewer's yeast (Saccharomyces cerevisiae). This yeast consists of single vegetative cells. Small daughter cells can be seen budding off from the larger cells. Saccharomyces cerevisiae ferments…
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from article Yeast
Yeast mycelia. (a) A true septate mycelium showing a break to form an arthrospore. (b) A pseudomycelium.
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from article Yeast
Heterothallic (bifactorial) life cycle of a basidiomycetous yeast, Leucosporidium scottii.
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from article Yeast
A fluorescent antibody stain reveals the oval budding yeast cells of Candida albicans. This yeast is the most common human fungal pathogen. (Credit: Maxine Jalbert and Leo Kaufman/Centers for Disease Control and Prevention)
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from article Beer
Grains of (a) barley before malting and (b) hop plant. (Credit: U.S. Department of Agriculture)
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from article Beer
Fermentation tanks. (Credit: ClarkandCompany/Getty Images)
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from article Peppermint
Peppermint (Mentha piperita). (Photo by Michael Thompson, Agricultural Research Service, U.S. Department of Agriculture)
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from article Citron
Citron (Citrus medica), including cross sections of the fruit. (Photo courtesy of California Citrus Clonal Protection Program)
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from article Foodborne disease
Trichrome-stained photomicrograph of a Giardia lamblia trophozoite (a growing stage in the life cycle of certain protozoan parasites). This microorganism often causes giardiasis (a diarrheal foodborne illness). (Credit: Melanie Moser/Centers for…
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from article Foodborne disease
A cluster of norovirus particles. (Credit: Charles D. Humphrey/Centers for Disease Control and Prevention)
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from article Foodborne disease
Colored scanning electron micrograph showing Salmonella enterica bacteria (serotype Typhimurium; colorized red) invading an immune cell (colorized yellow). This bacterial species commonly causes food-associated gastroenteritis. (Credit: National…
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from article Foodborne disease
Close-up view of Campylobacter jejuni bacteria. This scanning electron microscope image shows the characteristic spiral (or corkscrew) shape of C. jejuni cells. (Credit: De Wood and Chris Pooley/Agricultural Research Service, U.S. Department of…
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from article Taste
Taste buds in a circumvallate papilla in a mouse tongue with taste cells visualized in color by cell-type-specific fluorescent antibodies. (Credit: Aki Taruno/Perelman School of Medicine, University of Pennsylvania)
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from article Taste
Illustration of the internal structures of a taste bud, which is composed of basal stem cells and three types of taste cells (dark, light, and intermediate). Taste cells extend from the base of the taste bud to the taste pore, where microvilli…
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from article Taste
Lemons and lemonade taste sour because they are very acidic and have a high concentration of hydrogen (H+) ions. (Credit: Mad Circles/Getty Images)
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from article Taste
Taste quality changes when spatial arrangements within a molecule are altered. (Copyright © McGraw-Hill Education)
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from article Milk
Dairy cow milking operation. (Credit: Yadamons/Getty Images)
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from article Milk
Milk and milk products yogurt and mozzarella. (Credit: Lilyana Vynogradova/iStockphoto/Getty Images)
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from article Caraway
Caraway (Carum carvi) fruits (often called “seeds”). Scale bar = 1 mm. (Photo by Steve Hurst; USDA–NRCS PLANTS Database)
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from article Agricultural machinery
A tractor pulling a multipurpose machine used for precision tillage and planting. (Credit: Scott Bauer/U.S. Department of Agriculture)
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from article Agricultural machinery
Agricultural aircraft applying a chemical pesticide on a field. (Credit: jupiterimages/Getty Images)
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from article Agricultural machinery
A combine harvester hopper filling up with corn kernels as the machine harvests the field. (Credit: Glow Images)
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from article Agricultural machinery
A harvester machine is used to drop tomatoes into a container. (Credit: Phil Schermeister/National Geographic RF/Getty Images)
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from article Saffron
Saffron (Crocus sativus) with its three red-colored stigmas. These distinctive stigmas (“saffron threads”) are dried to obtain the spice. (Photo copyright © Joanna Baron, used with permission)
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from article Food allergy
Children (under the age of 18) who experience food allergies are more likely to experience other allergic conditions, including asthma (black), eczema/skin allergy (blue), and respiratory allergy (green). (Credit: National Center for Health…
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from article Food allergy
Allergic responses (immunological responses mediated by the IgE class of immunoglobulins) can be caused by certain foods. In a person with allergies, mast cells will be coated with IgE against one or a few antigens (allergens) that, upon entering…
